Spring Roll with Lime Aioli

By á-4084

Ingredients

• Spring Roll
• 1/2 medium head Napa cabbage, cored and shredded into ribbons
• 1 tablespoon kosher salt
• 1/2 cup water
• 1/4 cup tamari soy sauce
• 1/4 cup seasoned rice vinegar
• 2 tablespoons mirin (rice wine)
• 2 tablespoons minced garlic
• 1 tablespoon sugar
• 1 tablespoon sambal oelek red chile paste
• 1/2 cup carrot, cut in this strips
• 1/2 cup English cucumber, cut in thin strips
• 1/4 cup zucchini, cut in strips
• 3 green onion, bias sliced
• 1 cup mayonnaise
• 1 tablespoon sambal oelek red chile paste
• 1 tablespoon fresh lime juice
• 1/2 teaspoon honey
• Kosher salt, to taste
• Cracked black pepper, to taste
• 12 - 15 round spring roll wrappers, soaked in water to soften
• 1/2 cup fresh cilantro
• 1/4 cup Thai basil or basil
• Sambal-Lime Aioli
• 1 cup mayonnaise
• 1 tablespoon red chile paste (sambal oelek)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon honey
• Kosher salt
• Freshly Cracked Black Pepper
• For Lime Aioli, in a bowl mix together mayonnaise, chile paste, lime juice, honey, salt, and pepper. Cover and refrigerate.

Preparation

Step 1

1. For Spring Roll Filling, in a colander in the sink, sprinkle cabbage with salt; toss to combine. Let stand about 1 hour to wilt. Rinse several times with cold water; drain well. Squeeze out any excess water.

2. In a large bowl, whisk together the 1/2 cup water, tamari, rice vinegar, mirin, garlic, sugar and chile paste. Add cabbage, carrot, cucumber, zucchini, and green onions. Transfer to a glass jar or bowl, pouring liquid over vegetables. Place in refrigerator or cool dark place for at least 1 hour (24 hours is optimal).

4. For Spring Rolls, drain pickled vegetables well. Place 2 or 3 pieces cilantro and basil in center of each softened wrapper. Place a line of pickled vegetables. Tightly roll each wrapper tucking in edges to seal completely. Bias -slice rolls and serve with aioli. Makes 12 to 15 spring rolls (about 12 servings).


Tip Spring Rolls can be made and stored in the refrigerator for up to 4 hours prior to serving.